Table 1. 2014 Quick Guide to Recommended Canned Foods Judging Specifications*
Canned Fruits, Tomatoes, and Other Tomato Products (not including tomato juice or juice
blend)
Clearly written on label with appropriate method
Label with processing method,
recorded.
pressure, where appropriate, time, and
May be water bath or pressure canned.
date of preservation
Clear, glass, Mason-type jar, clean, metal lid with ring,
vacuum sealed, check recipes for acceptable size of
container – quart, pint or smaller
½ inch canned fruit, whole, halved or crushed
tomatoes, salsas, BBQ sauce; headspace varies from
1
/8 to 1 inch for other tomato products, check recipe;
liquid should cover product, color of liquid will vary
depending on product, no floating pieces, no liquid
for products like catsup and BBQ sauce
Varies but overall check for even size and shape of
produce, no fancy pack except for canned fruit halves,
firm texture, fresh natural color, no bubbles, sauces
should have smooth even consistency and color
Container
Pack – headspace, liquid
Appearance – texture, uniformity,
produce quality
Canned Vegetables
Label with processing method,
pressure, where appropriate, time, and
date of preservation
Clearly written on label with appropriate method
recorded.
Pressure canned only.
Clear, glass, Mason-type jar, clean, metal lid with ring,
vacuum sealed, check recipes for acceptable size of
container – quart, pint or smaller
1 inch for most vegetables. For shelled beans and
peas, check recipe, ranges from 1 inch to 1 ½ inches
depending on size of jar and hot or cold pack; liquid
should cover product, color of liquid will vary
depending on product, no floating pieces
Varies but overall check for even size and shape of
product, no fancy pack, firm texture, fresh natural
color, no bubbles
Container
Pack – headspace, liquid
Appearance – texture, uniformity,
produce quality
Canned Juices including Tomato
Label with processing method,
pressure, where appropriate, time, and
Clearly written on label with appropriate method
recorded.
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May be water bath or pressure canned.
Clear, glass, Mason-type jar, clean, metal lid with ring,
vacuum sealed, check recipes for acceptable size of
container – typically quart or pint, half-gallon is ok for
juices except tomato
½ inch tomato juice or juice blends, ¼ inch for fruit
juices, color of liquid will vary depending on product
Varies but bright with no crystals, natural color, not
concentrated, with no separation or layering
date of preservation
Container
Pack – headspace
Appearance – clarity, consistency,
color
Jellies**
Clearly written on label with appropriate method
recorded.
Water bath only.
Label with processing method,
pressure, where appropriate, time, and
date of preservation
Clear, glass, Mason-type jar, clean, metal lid with ring,
vacuum sealed, check recipes for acceptable size of
container – typically pint or smaller
¼ inch
Varies but overall check for natural and uniform color
with no crystals, bubbles or foreign matter, should be
firm enough to hold shape with no separation of
layering
Container
Pack – headspace
Appearance – clarity, consistency,
color
Jams and Conserves**
Label with processing method,
pressure, where appropriate, time, and
date of preservation
Clearly written on label with appropriate method
recorded.
Water bath only.
Clear, glass, Mason-type jar, clean, metal lid with ring,
vacuum sealed, check recipes for acceptable size of
container – typically pint or smaller
¼ inch
Varies but overall check for natural and uniform color
with no crystals, bubbles, fruit pieces uniform in
shape and evenly distributed throughout jar, not
runny or overly thick
Container
Pack – headspace
Appearance – clarity, consistency,
color
Preserves and Marmalades**
Label with processing method,
pressure, where appropriate, time, and
date of preservation
Clearly written on label with appropriate method
recorded.
Water bath only.
Clear, glass, Mason-type jar, clean, metal lid with ring,
vacuum sealed, check recipes for acceptable size of
container – typically pint or smaller
¼ inch
Container
Pack – headspace
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Varies but overall check for natural and uniform color
with no crystals, bubbles, fruit pieces uniform in
shape and evenly distributed throughout jar, syrup or
jellied juice is clear and bright and looks thick like
honey
Appearance – clarity, consistency,
color
Pickles and Fermented Foods including Relishes and Chutneys
Clearly written on label with appropriate method
Label with processing method,
recorded.
pressure, where appropriate, time, and
Water bath only.
date of preservation
Clear, glass, Mason-type jar, clean, metal lid with ring,
vacuum sealed, check recipes for correct size of
container – typically quart, pint or smaller is
acceptable
½ inch, liquid covers all solids, no floating pieces
Varies but overall check for even size and shape of
product, firm texture except for relish and chutney,
with an even natural color with a few exceptions
where coloring is allowed, no separation and bubbles
Container
Pack – headspace, liquid
Appearance – texture, uniformity,
produce quality
Canned Meats, Poultry and Seafood
Label with processing method,
pressure, where appropriate, time, and
date of preservation
Clearly written on label with appropriate method
recorded.
Pressure canned only.
Clear, glass, Mason-type jar, clean, metal lid with ring,
vacuum sealed, check recipes for correct size of
container – typically quart, pint or smaller is
acceptable
1 inch meat and seafood and 1 ¼ inch poultry,
squirrel, and rabbit. Ideally liquid should cover meat,
color of liquid will vary depending on product, liquid
used will vary with product, and some fish do not
need liquid, check recipes for appropriate liquid
specifications.
Varies but overall check for even size and shape of
meat pieces, free from fat or gristle, fresh natural
color, no floured or fried meats
Container
Pack – headspace, liquid
Appearance – texture, uniformity,
produce quality
* Refer to the following references for recipes, recipes may also be provided from other Extension publications
(all recipes used must be updated or new post 1995 if not entry is disqualified) and for additional detailed fair
judging specifications:
1. Fair Judging Manual Food Preservation Section 2014, update. University of Arkansas Cooperative
Extension Service.
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2. Judging Home Preserved Foods, 2003. National Center for Home Food Preservation and University of
Georgia Cooperative Extension Service.
3. So Easy to Preserve, 1999 and 2004, 4th and 5th editions. University of Georgia Cooperative Extension
Service.
4. USDA Complete Guide to Home Canning, 2009 revision. United States Department of Agriculture and
National Institute of Food and Agriculture.
**Definitions
1. Jelly is a semi-solid mixture of fruit juice and sugar that is clear and firm enough to hold its shape.
2. Jams are made from chopped, crushed or ground fruit with the shape of the fruit pieces not retained
during preparation.
3. Conserves are a combination of fruits, usually citrus fruits and nuts, and sometimes raisins or coconut
that has a consistency like jam.
4. Fruit preserves consist of small, whole fruits or uniformly sized pieces of larger fruits in a very thick
sugar syrup or slightly jellied juice.
5. Marmalades consist of pieces of fruit cut in small pieces or slices, and usually include citrus but a
mixture of fruits may be used. The pieces of fruit or citrus peel are suspended in a clear, translucent
jelly.
Prepared by Serena Fuller, Associate Professor of Nutrition and Food Safety, University of Arkansas Division of Agriculture Cooperative
Extension Service. Adapted from material originally prepared by Elizabeth Andress, Extension Foods Specialist, University of Georgia
Cooperative Extension Service; and Allison Oesterle, Educational Program Specialist, University of Georgia Cooperative Extension Service.
he Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual
orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an
Affirmative Action/Equal Opportunity Employer.
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